Limoncello Tira Mi Su (Tiramisu) – a delicious recipe with pasteurized egg yolk, egg whites, sugar, lemons, lemon, ladyfingers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whip whites and 1/2 cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites.
2
Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers).
3
After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture.
4
You should let the tira mi su set for at least 2 hours before serving, overnight is ideal.
5
CANDIED LEMON CHIPS:
6
Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200u00b0F until crisp, about 2 hours (used for garnish).
7
CANDIED KUMQUATS:
8
Cut kumquats in half and remove pits.
9
Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish).
10
Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate.
11
.
1321
kcal
Calories
88
g
Fat
61
g
Carbs
75
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup pasteurized egg yolk, 1 1/2 cups pasteurized egg whites, 1 cup sugar, 3 lemons, zest of, and more.
Yes, Limoncello Tira Mi Su (Tiramisu) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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